I often make sauerkraut for New Year's Dinner.
The secret to good sauerkraut is fat. That is pretty much the secret to everything good though. I always make my sauerkraut with a pork steak and a ham hock or two. First I season the pork steak with salt and pepper then fry it in a few tablespoons of olive oil until it is brown and crisp on both sides.
The I add 2 bags of sauerkraut, 2 cups of apple cider and 3 cups of beef stock. Cover the pot and place in a 300 degree oven for 2-3 hours until the pork steak is falling apart. Remove any fat left on the pork steak and shred it. Mix it back into the sauerkraut and discard the ham hock.
I bought a 4 # center cut bone in loin roast. I seasoned the outside with salt, pepper and dried thyme. I made incisions along the bone and studded the roast with garlic cloves. Then I browned it over high heat in a few tablespoons of olive oil until it was crisp on the outside.
This was placed in a heavy pot and I added 3 cups of red wine and 2 cups of beef stock. I also added several fresh sprigs of rosemary. This went into a 350 degree oven with the fat side up. I covered it and cooked it for 1 1/2 hours or until an internal temperature of 145 degrees.
These pastas are like little pierogis.
I boiled them just until al dente.
The pasta is mixed with the sauerkraut and 4 tablespoons of butter .
Then 3 tablespoons of granulated onion is added along with 3/4 cup of sour cream.
Mix it all together.
Mix 4 tablespoons of flour with 2 tablespoons of butter.
Remove the roast to a platter.
Cover it loosely with aluminum foil.
Remove the rosemary sprigs and bring the remaining liquid to a boil. If you need more liquid add more stock.
Add a couple tablespoons of Maggi or any brown sauce liquid like Kitchen Bouquet.
Add the flour/butter mixture and cook at a low boil until it thickens.
This will result in a large jug of rich gravy.
Slice the roast very thin and cover with gravy.
Serve with a bit of cranberry sauce on the side. This was seriously delicious!